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for talr bu John Willy, tht Hottl Monthly, S?b Dtarborn »(., Chfeaf 

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Two books in one A remarkable volume which shows h 
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Summer resort Presents a vast fund of Information regard¬ 
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Eleven hundred recipes. A dictionary of cookery. Artistic 











cookery Illustrated. This book Is claimed to be thoroughly an¬ 
alytical. practical, readublc, anti the tirst book of tho princip¬ 
les of the systematic hotelkeepiug. 

for » . Willy, the Hotel Monthly, 325 Dearborn st., Chicqpo. 

BKN’N'S PRACTICAL GASTRONOMY AND CULINARY DIC¬ 
TION A It V. Price, postpaid, $2. 

la a Work of Especial Value to those who Compile Rills of 
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of Famous Chefs and Epicures, illustrated; Valuable Recipes. 
For sale by John Willy, the Hotel Monthly, 325 Dearborn st., Chicago. 

THE EPICUREAN BY Chas. ItANHQFKR, THIRTY YE AHA 
CITHF OF DKI-MONICO'a. 

Price, cloth bound, $8; in more expensive binding, 512 <£■ $Jo. 

A Franco American Culinary Encyclopedia, containing a com¬ 
plete treatise of analytical and practical studies on the culi¬ 
nary art. Large Octavo. Over 1.200 pages. Illustrated with 
over eight hundred engravings made especially for the work. 
Index covering 44 pages. 

for sale by John Willy, the Hotel Monthly, 325 Dearborn st., Chicago. 

FILIPIMNI’S TilK TABLE, now To BUT food, now To COOK 
IT AND wow TO SERVE IT. r, ict , 12.50, 

Contains lido Breakfasts, 365 Luncheons. 3R5 Dinners—forovery 
day in the year; 11M receipts for Soups; nearly 100 sauces; 102 
ways of cooking Eggs; 40 Salads; over UU0 desserts, etc., etc. 
Five hundred pages, illustrated. 

For sals by John Willy, the Hotel Monthly, 325 Dearborn st., Chicago. 

Fit \NCATELTA’S TICK MODERN COOK. Price, postpaid, $5- 
Twenty-eighth Edition. Sixty illustrations. A practical-guide 
to the culinary art in all its branches; comprising In addition 
to English dbokery the most approved and recherche systems 
of French..Italian and German cookery. Adapted as well for 
tho largest establishments as for the use of private famines. 
For sale by John Willy, the Hotel Monthly, 825 Dearborn st., Chicago. 

f) ELI EES FRANCO AMERICAN COOK BOOK. Price, $3.50'. 
For sale by John Willy, the Hotel Monthly, 325 Dearborn st., Chicago, 

ROTTENHOFEK’S GERMAN COOK BOOK. PH 

For sale by John Willy the Hotel Monthly, 325 Dearborn st., Chicago. 

THE HOTEL MONTHLY. 

A Magazine Devoted to Hotel and Hotel 
Supply Interests. 


Especial attention paid to the working department^ 


Of practical use to Proprietors, Managers, Clerks, 
Stewards, Cooks, Pastry Cooks and all persons en¬ 
gaged in tlie Hotel and Catering trades. 


SUBSCRIPTION $1.00 A YEAR. 

-Published by- 

JOHN WILLY, 325 Dearborn street, Chicago. 





















— / 

Copyright, 1895, by Chas. Fellows. 

- • • 

A CULINARY BOOK FOR THE VEST POCKET. 


HANDY FOR BILL OF FARE MAKING. 


Showing How to Give Continually a 

of Soups, Entrees, Sauces, Etc.. Fittecf^r^ 


for the Average American'TfO^ 13 51 


tel and Restaurant 




3 *V/4& - 

r Stejuard Will be 


By Its Use Any Competent Chef or 

Able to Change His Bills of Fare Daily, 
Continuously, For Three Months. 


Many of the Entrees are Calculated to Use up Any and Everything 
That is Left Over From the Day Before. 


As its name implies, this little booh is intended simply as a 
“reminder"—a suggester in the line of securing a constant 
change in the bill of fare from day to day, and to this end pre¬ 
sents a list of 188 entrees, 48 consommes, 82 soups, 35 attach¬ 
ments, 69 sauces, 20 salads, 28 fancy potato dishes, and a large 
number of items under hedd of ' ‘miscellaneous." In a majority of 
cases the ingredients are mentioned, so that for any particular 
educe or style of dish the “reminder" feature of the worh is 
enhanced. 

Seueral blank pages are left for the writing in of new dishes 
and receipts, or for making notes, which will be found of great 
convenience, 

The book Is of value not ajene to cooks, but to stewards and 
managers, and to anyony dngaged in the catering trade. 

PRICE 50 CENTS. 

Send orders to . >f. 

Chas. Fellows, Box TOO, Hospital, III., 

er to . . . 

The Hotel Monthly, 325 Dearborn St., Chicago. 











CONTENTS. 


Entrees. ... - Pape i 

Sweet Entrees - - 5 

Attachments. - * * “6 

Sauces. - - * ® 

Salads. - - - * " 11 

Fancy Potatoes, - - 13 

Consommes. - - * J 4 

Soups, - - * ■ * " 16 

Miscellaneous, - * " J 9 





I 


ENTREES. 

Beef a la mode, marinaded, sauce piquant. 

Beef and kidney pie, Southern style. 

Blanquette of chicken, potato croquette. 

Blanquette of rabbit, Milanaise. 

Blanquette of sweetbread and oysters 
Bondinettes of game, etc., nicely seasoned mince, 
served in paper or fried cases. 

Braised smoked tongue with spinach. 

Breast of veal, a l'lndienne. 

Breast of fowl, saute, with cucumbers. 

Breast of lamb, breaded, tomato sauce. 

Breast of chicken, curried, with rice. 

Breast of veal, a l'Anglaise. 

Brisket of veal, a la Marechale. 

Broiled squab on toast, sauce Colbert. 

Broiled oysters bacon, on toast. 

Broiled chicken, a la Venitienne. 

Broiled veal kidney, tomato sauce. 

Calf brains breaded, sauce Bearnaise. 

Calf brains, scrambled, on toast. 

Calf brains, a la Ravigotte. 

Calf's heart, pique, sauce Andalouse. 

Calf's heart, stuffed, fine herbs sauce. 

Calf s head en tortue. 

Calf's head, in savory omelet. 

Calf s head, a la Menehould. 

Calf's sweetbreads, au beurre noir. 

Carbonnade of mutton, fine herbs. 

Chaudfroid of veal, poached egg. 

Chicken, a la Chivry. 

Chicken livers en Brochette 
Chicken saute, a la Marengo. 

Civet of rabbit. Chasseur. 

Clam fritters, a la Horly. 

Compote of pigeon, petits pois. 

Croquettes of chicken, mushroom sauce. 

Croquettes of ham. aux petits pois. 

Croquette of sweetbreads, a la Toulouse. 

Curry of lamb with macaroni. 

Cutlets of spring chicken. Nivernaise. 




5 


ENTREES, CONTINUED. 

Cutlets of mutton, with turnip puree. 

Deviled crabs, d'Orleans. 

Deviled kidneys, a la Claremont. 

Emince of chicken, Maintenon 
English mutton chops, brown potatoes. 
Epigramme of lamb, a la Bordelaise. 

Epigramme of spring lamb, tomato sauce. 
Escallops in batter, Marseillaise. 

Escallops of veal, sauce Bearnaise. 

Escalloped oysters, Coney Island style. 

Fillet of beef, sauce Bordelaise. 

Fillet of beef a la Talleyrand. 

Filet de boeuf, pique, a la Jardiniere. 

Fillets of chicken, a la Parisienne. 

Fillets of chicken, a la Dumas. 

Fillets of chicken with c ucumbers. 

Fillets of hare, bread crumbed, sauce Allemande. 
Fricandeau of veal, aux Champignons. 

Fricassed oysters on toast. 

Fricasee of veal with mushrooms. 

Fricasee of chicken, a la Royal. 

Fricasee of sweetbreads, en caisse. 

Fricasee of veal with cucumbers. 

Fricasee of calf’s head, Printaniere. 

Fricasee of chicken wings with oysters. 

Frog saddles, bread crumbed, sauce Tartar. 

Frog leg saute, a la Marengo. 

Fox squirrel pot pie, Fermeire. 

Hamburg steak, sauce Italienne. 

Haricot of fowl, French peas. 

Jack rabbit stuffed, game sauce. 

Jugged hare, a 1’Anglaise. 

Kentucky rabbit stew. 

Kidneys breaded, sauce Maitre d’Hotel. 
Kromeskies of oysters, a la Venitienne. 

Lamb ragout, a la Jardiniere. 

Lamb cutlets, stuffed, a la Nelson. 

Lamb tongues braised, green peas. 

Lamb cutlets breaded, sauce Espagnole. 

Lamb hearts braised, sauce Espagnole. 

Lamb chops stuffed, tomato sauce. 

Larded calf's liver, crisped onions. 

Lobster a la creme, au gratin. 

Lobster, a la Newburg. 



3 


ENTREES, CONTINUED. 

Lobster en Chevreuse. 

Loin of lamb, sauteed, with cucumbeis. 
Mountain oysters, sauce Tartar. 

Partridge braised, a la Soubise. 

Patties of calf brains, Bechamel. 
Philadelphia squab, en Crepaudine. 

Pigs feet, a la Viniagrette. 

Pinions of fowl, sauteed with olives. 

Pork cutlets broiled, sauce Robert. 

Pork tenderloin grille, sauce Robert. 
Poulet saute, a la Portugaise. 

Poulet, a la Tartar. 

Prairie chicken, braised, Macedoine. 
Ragout of mutton, with tomatoes. 

Ragout of veal kidneys, a la Neige. 

Ribs of lamb, a la Printaniere. 

Ribs of lamb, saute, asparagus points. 
Rissoles of chicken, a la Pascaline. 
Rissoles of lamb fries, Jolie Fille. 

Rissoles of chicken, Jolie Fille. 

Rissoles of Turkey, Marseillaise. 

•Roll of veal stuffed, brown celery sauce. 
Roll of venison, braised, game sauce. 
Roulade of beef, with fine herbs. 

Roulade of veal, sauce Italienne. 

Salmis of mallard duck, Chasseur. 

Salmis of pheasant, with olives. 

Saute of Venison, Chasseur. 

Saute of chicken, a la Bretonne. 

Scallops of sweetbread, mushroom puree. 
Small fillets of beef, en demi glace. 

Small patties of fresh lobster. 

Small chicken pies, Francaise. 

Soft shell crabs, steamed, Bechamel. 
Spaghetti and tomatoes, Italienne. 

Spring chicken, a la Maryland. 

Spring duck, a la Bigarrade. 

Spring lamb fricasee, pctits pois. 

Spring chicken braised, a la Milanaise. 
Spring chicken, a la Financiere. 

Stewed turkey wings, with peas. 

Stewed snapper, en caisse. 

Stewed giblets, a la Parmentiere. 

Stuffed shoulder of lamb, baked tomatoes. 










A 


ENTREES, CONTINUED. 

Supreme of chicken, a la Julien. 

Supreme of chicken with truffles. 

Supreme of prairie chicken with truffles. 
Sweetbread cutlets, a la Victoria, 

Sweetbread pattie, sauce supreme. 
Sweetbreads braised, a la Rothschild. 
Sweetbreads breaded, sauce Tartar. 
Sweetbreads en croustade, sauce Napolitiane. 
Sweetbreads, glace, Financiere. 

Sweetbreads, sauce Espagnole. 

Sweetbreads, larded, Macedoine. 

Terrapin, a la Maryland. 

Veal and oyster pie, Parisienne. 

Veal and ham pie, au gelee. 

Veal cutlets, a la Maintenon. 

Vienna cutlets, mushroom sauce. 

Vol au Vent of oysters, sauce supreme. 

















SWEET ENTREES. 

Apple fritters, sauce Ecumante. 

Apple shortcake, cream sauce. 

Apple compote with rice. 

Baked sponge roll, wine sauce. 

Baked sweet apples in syrup. 

Banana fritters, glace au cognac. 

Batter pudding with raisins, lemon glace 
Beignet souffle, a la vanille. 

Beignets aux Confitures. 

Blackberry shortcake. 

Charlotte of Bartlett pears, glace. 
Charlotte of fruit, sauce Doree. 

Cherry cobbler, au vin Madere. 

Compote of damsons, a la Conde. 

Compote of bananas, au riz. 

Compote of apricots, Richilieu. 

Cream fritters, custard sauce. 

Egg plums in syrup, au riz. 

Karina cake with fruit jelly. 

Farina croquettes, glace, au rhum. 

French toast, sherry wine sauce. 

Fried apples with creamed rice. 

Fig fritters, fruit sauce. 

Jenny Lind pancakes, au gelee 
Macaroni cake, fruit jelly. 

Macedoine of fruit, au gelee. 

Magnolia Meringue. 

Neapolitan crescents. 

Omelet souffle, au Fleur d’orange. 

Orange fritters, claret sauce. 

Peach fritters, glace au Madere. 

Peach cobbler, Southern style. 

Pineapple cream fritters, glace. 

Pineapple fritters, au curacoa. 

Philadelphia puffs, custard sauce. 
Prunelles, a la conde. 

Queen fritters, almond flavor, peach sauce 
Queen fritters, sherry sauce. 

Kaspberry roll, au vin Tokay. 

Kice croquettes, maraschino sauce. 

Sago croquettes, port wine sauce. 

Sponge fritters, brandy sauce. 

Steamed apple roll, sauce Millfleurs 
M anilla cream fritters glace. 

















6 


ATTACHMENTS. 

A fa Bagration—Combination of fish and vegetables 

A la Bearnaise—4 spoons Estragon, vinegar, 6 minced 
shalots, 6 yolks, 2 spoons chicken glaze, stir till 
thick, beat in cup of melted butter, strain, chopped 
parsley. 

A la Bechamel—Essence of mushrooms and veloute. 

A la Bigarrade—Espagnole, juice and shred peel of 
one orange, duck carcase, simmer and strain. 

A la Bohemienne—Served when braised or roasted, 
with fried potatoes, olives, mushrooms and onions 
in Poivrade sauce. 

■A la Bordelaise—Espagnole, ham,claret,garlic,mace, 
thyme, glaze. 

A la Bourgignone—4 shalots, 2 cloves. 1 blade mace, 
thyme, bay leaf, % can mushrooms, 3 glasses bur- 
gandy, 1 pint Espagnole, reduce and strain. 

A la Bretonne—Onion sauce (brown) strained, and 
add chopped parsley, cayenne, sugar, mustard 
horse radish and vinegar. 

A la Cardinal—Veloute, essence mushrooms, lobster 
roe, essence anchovy, lemon juice, cayenne. 

A la Cazanova—Chopped truffles, chopped whites 
and yolks of eggs mixed in mayonaise. 

A la Chambord —% pint puree of mushrooms, 1 pint 

' Bechamel. 2 ozs. glaze, 2 ozs. lobster butter, glass 
sauterne. 

A la Colbert—r pint Espagnole, 2 spoons glaze, pep¬ 
per, parsley, lemon juice, cup melted butter beaten 
in. make hot not boil. 

A la Financiere—Glaze,peas, wine. Espagnole,lemon, 
olives, mushrooms. 

A la St. Florentine, served with sauce Robert. 

A la Flamande—Served with Brussel sprouts en demi 

glace. 

A la Godard—sliced mushrooms, truffles, sweet¬ 
breads and wine in Espagnole. 

A la Jardiniere—Diced vegetables in border. 

A la Joinville—Chopped truffles in rich veloute. 

A la Marechale—Generally minced cutlets served 
with a macedoine en demi glace or sliced cucum¬ 
ber in sauce supreme. 







7 


ATTACHMENTS, continued. 

A la Marengo—Saute in oii. wine and mushrooms. 

A la Matelotte—Take baked fish pan, add glass cla¬ 
ret, Y can mushrooms, essence anchovy, nutmeg, 
tea spoon sugar, strain. 

A la Mirabeau—sauce of veloute, garlic, parsley, 
lemon juice and beef extract. 

A la Nelson—Mushrooms, parsley, garlic dressing. 

A la Nivernaise—Julien vegetables in yellow sauce 

A la Normandie—Hollandaise, sharp with lemou 
juice, chopped parsley. 

A la Pascaline—Handful minced mushrooms, glass 
white wine, Y pint ve’oute 2 ozs fowl glaze, reduce, 
add 3 yolks, pat butter, chopped parsley and lemon 
juice. 

A la Princesse—Asparagus points and dark and light 
croquette mixture breaded and fried. 

A la Portugaise—For filet de boeuf braised—Grated 
lemon rind, whole pepper, mace, 6 cloves, thyme, 
bay leaf, sherry, simmer and add ladle of consom¬ 
me and Espagnole. 

A la Regence—Espagnole, claret cloves. 1 carrot, r 
onion, anchovy, butter, truffles, lemon juice, nut¬ 
meg. 

A la Rouennaise —Y mooned turnips fried, with dic¬ 
ed bacon in Espagnole. 

A la Venitienne—Maitre d’Hotel, consomme, corn 
starch, thicken lightly. 

A la Villeroi—white sauce, flavor with mushrooms. 

A l'Ancienne—stewed in cream sauce with spring 
onions. 









SAUCES. 

Admiral—Anchovy sauce, chopped capers and sha- 
lots, minced lemon rind. 

Albert—Cream colored, sprinkled with parsley.con- 
tains shalots, horse radish, vinegar, veloute. strain, 
finish with yolks and cream. 

Allemande—Hollandaise with minced onions, mush* 
rooms and parsley in equal parts. 

Andalusian—Tomato, garlic flavor, minced ham. 

Au Beurre—Browned butter, lemon juice. 

Aurora—Bechamel, lobster butter, lemon juice, cay¬ 
enne. 

Avignon— Cream onion sauce, oil, garlic, cheese, 
yolks. 

Bohemienne — White panada, diluted with broth, 
horse radish and butter. 

Bordelaise—(brown) Espagnole, claret, garlic, shal¬ 
lots, lemon juice, parsley, cayenne and beef mar¬ 
row. 

Bordelaise—(white) Butter sauce, shalots, white 
wine and parsley 

Bouergoise—Brown gravy with mustard and Estra- 
gon vinegar. 

Bressoise—Brown, chicken livers and shalots fried, 
brown gravy, bread crumbs, orange juice, passed 
through sieve. 

Bretonne—Minced onions fried, flour, stock, salt,pep¬ 
per, strain, chopped parsley. 

Champagne—Cup vinegar, cup sherry, x pint Espag¬ 
nole. 

Chambord —% pint white puree of mushrooms, i pint 
Veloute. a ozs. lobster butter, glass Sauterne,piece 
of glaze. 

Chasseur—Espagnole, tomato onions, parsley, mush¬ 
rooms, lemon juice. 

Chaudfroid—is a rich gravy made by boiling down 
game or poultry and aromatics, and after straining 
adding enough gelatine to make it bright brown 
/elly or rather a jellied gravy. 

Chevreuil—Same as Poivrade. 

Chili—6 tomatoes, 4 green peppers, 1 onion, 1 spoon¬ 
ful sugar. 1 tea spoon salt, cups vinegar, boil t 
hour and strain. 






















































SAUCES, CONTINUED. 9 

Coibert—i pint Espagnole, piece glaze, pepper, pars¬ 
ley. lemon juice, 6 ozs. butter, beaten in but not 
boiled. 

Co.u Dietonne—Horse radish, mustard, sugar, salt 
and vinegar stirred together. 

Creole—Brown tomato sauce with shalots, wine and 
chopped sweet peppers. 

Diable—3 spoons butter, 3 spoons meat gravy, tea- 
spoon cayenne,table spoon sugar, 1 glass mushroom 
catsup, 1 glass white wine, juice 1 lemon. 

Diplomate—Same as Cardinal. 

Duchesse—Cream sauce with lean cooked ham in 
squares and mushrooms. 

D'Uxelles—Bechamel, parsley, shalots, mushrooms. 

Eschalotte—For broiled fish; 4 ozs. butter, 2 spoons 
minced shalot, cook. 

Fermiere—White, contains onions, capers, parsley, 
minced ham and wine. 

Fine herb—Espagnole, wine, parsley, mushrooms, 
shalots. 

Flemish — Butter sauce, vinegar, parsley, nutmeg, 
yolks. 

Genevoise—Espagnole. ham, 1 carrot,1 onion minced, 
2 bay leaves, 3 cloves, 1 clove of garlic, parsley, 
thyme, boil 15 minutes, add one pint claret, strain 
and add essence of Anchovy. 

Genoise—Espagnole, port wine, parsley, table spoon 
essence of Anchovy, walnut catsup. 

Harrogate—Gravy in roasting pan with shalot,lemon 
rind and juice, catsup, claret and cayenne. 

Havraise—Strong broth of boiled fish made into 
white sauce with yolks and cream. 

HoIIandaise—Yellow, sharp with lemon juice. 

Holstein—Same as Havraise. 

Italiennc—Brown or white,with wine,shalots.parsley 
and mushrooms. 

Jolie Fille—Veloute, cream, bread crumbs, chopped 
yolks, parsley and butter. 

Livournaise—Mayonaise. parsley and pounded An¬ 
chovies. 

Lyonaise—Brown onion and tomato sauce in equal 
parts. 

Marirw»dA_WHito thickened broth with onions,pars¬ 
ley, aromatics and vinegar. 


































IO 


SAUCES, CONTINUED. 

Matelolte—Fish stew containing garlic, onions, mus¬ 
sels, essence Anchovy, cayenne, lemon juice. 

Milanaise—Cheese, ham, chicken, truffles and maca¬ 
roni en Veloute. 

Mirabeau—White garlic sauce, boiled garlic passed 
through sieve mixed in butter sauce and glaze. 

Nantaise—Cold, light green, pounded lobster, mixed 
in Ravigotte sauce. 

Neapolitan—Espagnole, port wine, horse radish, 
ham. jelly. 

Niceoise—Veloute, vinegar, parsley, minced shalot, 
(pale green.) 

Normande—Yellow, creamy, fish broth and oyster 
liquor, thicken with roux and yolks. 

Perigueux—Espagnole, truffles, glaze, white wine. 

Poivrade—Espagnole, carrot, onion, salt pork, bay 
leaf, thyme, parsley, simmer and strain, finish with 
Harvey sauce, port wine and currant jelly. 

Poulette—Allemande. parsley and chopped yolks 

Ravigotte—(cold) Mayonaise, make green, and add 
chopped parsley, chives, chevril, tarragon and Es¬ 
chalot. 

Ravigotte—(hot) Veloute, vinegar, parsley, minced 
shalot, (color green.) 

Reform—Same as Poivrade. 

Remoulade—Pounded yolks, oil. mustard, vinegar, 
minced garlic and parsley. 

Richilieu—White game sauce, onions and wine. 

Royal—Chopped capers, juice i lemon, tea spoon 
Anchovy essence, parsley, tarragon, thin butter 
sauce, (good for white flesh fish.) 

Trianon—Yellow butter sauce, lemon juice, minced 
truffles and mushrooms, parsley, shalots. cayenne. 

Verjuice—For ducks; green grapes boiled and mixed 
in Espagnole. 

Viniagrette—Chopped shalots and parsley with an 
equal quantity of oil, and little vinegar and salt, 
(cold.) 

Yorkshire—Orange sauce for ham; Espagnole, cur¬ 
rant jelly, port wine, orange juice and boiled rind 
in shreds. 














































11 


SALADS. 

' #’ 

Chicken. 

Lobster. 

Crab. 

Tomato. 

Lettuce. 

Celery. 

Lima bean. 

Potato. 

Salmon. 

Shrimp. 

Cucumber. 

A la Cazanova — Any salad served with cazanova 
sauce, chopped yolks, whites and truffles, mixed 
in mayonaise. 

A la Demidoff—Slices of potatoes, truffles, shalots, 
oil and vinegar. 

A la Jardiniere—Fine strips of vegetables of various 
colors, cooked and cold, with green peas and string 
beans, dressed with oil and vinegar. 

A la Russe—Cooked salad of carrots, parsnips and 
beets in shapes, pieces of fowl, anchovies, olives, 

. oil, caviar, vinegar and mustard. 

A la Tartar—Lettuce, pickled cucumbers, onions, 
herrings cut in dice, oil and vinegar, 

A 1 Allemande—Slices of potatoes, Brussels sprouts, 
califlower and celery with oil and vinegar. 

A I Espagnole—Spanish salad of sliced tomatoesand 
pickled onions with mayonaise in centre. 

De Cresson—Water cress and mfneed potatoes, oil 
and vinegar. 

French Dressing—To 3 table spoons of oil, add a 
dessert spoon of tarragon vinegar, a salt spoon 
each of salt and pepper, chopped tarragon or pars¬ 
ley and a taste of onion. 









































12 


FANCY POTATOES. 

A la Brabanconne—Dish of baked mashed potatoe*, 
in which parboiled onions, parsley and cheese are 
mixed. 

A la Brabant—Large dice cut from cold boiled pota¬ 
toes, sauteed with minced onion and parsley. 

A la Bretonne—Cold boiled, cut in blocks, fried with 
onions, Bretonne sauce poured over. 

A la Colbert—Cold blocks, simmered in Colbert 
sauce and chopped parsley. 

A la Conde—Twice as large as Parisienne, steam 
rare fry, salt and parsley dust. 

A la Duchesse—Mashed, yolk of egg, nutmeg,passed 
through bag and tube in fancy shapes, egg over 
and bake. 

A la Gastronome—Corkshape,steam,fry,salt,parsley. 

A la Hollandaise—Cut like sections of garlic, steam. 
Maitre d’Hotel poured over. 

A la Julienne—Cut like Julien vegetables, fry, salt 
and parsley dust. 

A la Lyonaise—Minced cooked potatoes, chopped 
onions and parsley. 

A la Maitre d’Hotel—Same as Anglaise. 

A la Maire—Lozenges, steamed rare, finish by sim¬ 
mering in reduced cream. 

A la Marie—Mashed potatoes, quite soft, with cream 
and butter. 

A la Monaco—Cooked same as a la Gastronome, cut 
from cork shape thick as poker chips or lozenges. 

A la Xavarroise—Raw,cut in large blocks, parboiled, 
fry light color in oil. 

A la Reitz—Ribbed, French fried, use scallop knife. 

A la Rouennaise—Like Victoria, but smaller, dip in 
batter and fry. 

A la Serpentine—Twirled with cutter, fry, salt and 
parsley. 

A la Victoria — Croquette mixture, size of walnut, 
breaded and fry. 

A la Villageoise— Hashed, creamed. 

Ar^’!r';n—Quartered, steamed, Maitre d’Hotel 
sauce over 























FANCY POTATOES, continued. 13 

Croustades a la Regent—Croquettes, one end cut off 
and inside partly hollowed ; fill with patty mixture, 
replace end and serve upright. 

Farcies a l’ltalienne—Like souffle, but the potato 
pulp, mixed with rice and cheese, 

Hongroises—Same as sliced Lyonaise, with addition 
of grated cheese. 

Nouvelles a la Creme—New potatoes in cream sauce. 

Parisienne—Fry in lard. 

Quenelles—Like Victoria, but egged and floured in¬ 
stead of breaded. 

Souffles—Baked, opened, contents mixed with but 
ter, cheese, eggs and salt, put back, set in oven 
and browned 




































14 


CONSOMMES. 

Consomme Africaine—Diced artichoke bottoms 
diced egg plant, curry flavor. 

Consomme a la Bagration, mixed fish and vegetables 
and sherry wine. 

Consomme a la Duchesse—Thicken with starch, sim¬ 
mer till clear, add strips of white chicken meat. 

Consomme a la Kursel—Spring vegetable, peas, as¬ 
paragus head and lettuce. 

Consomme a la Magenta—Color lightly with tomato 
juice, add a Macedoine, chopped parsley, celery 
lea.es. 

Consomme a la Napolitaine—Game flavor, macaroni, 
croutons, celery in dice. 

Consomme a la de Stael—Brown, chicken flavor.loz¬ 
enge shapes of fried bread and Quenelles. 

Consomme a l'Anglaise—Diced chicken and peas. 

“ a 1‘Imperatice—with plain poached egg. 

•• a l'Orge—Diced cat rots, turnips, barley. 

" Andalouse—Tapioca, farina Quenelles, 

thin tomato sauce. 

Consomme aux petits Navets—Brown fried cubes of 
turnips. 

Consomme aux trois Racine—Carrots, turnips and 
celery in tubes. 

Consomme Brunoist—Turnips, peas, carrots, celery 
in dice. 

Consomme Celestine—Make dozen French pan¬ 

cakes. spread 3 with forcemeat and grated cheese, 
put others on top and stamp out 

Consomme Chantilly soup—Puree of young green 
peas, slight flavor of mint and green onions 

Consomme Chatelaine — Shalots, mushrooms and 
parsley, peas and string beans mixed in a Royal. 

Consomme Chiffonade—Shred cabbage, lettuce, peas 
•• Claremont—Royal, with fried onion rings 

•• clear with rice and corn. 

•• clear aux German noodles. 

•' clear with asparagus points. 

•• clear with tapioca and peas. 

'• clear with macaroni. 

*• clear a la Royal. 


























CONSOMMES, CONTINUED. 15 

Consomme clear au Vermicelli. 

“ clear au Spaghetti. 

•* clear aux i^aie ti'italie. 

“ clear with barley and sago. 

" Colbert—Jardiniere, peas, poached egg 

•• Desclignac—Stamped custard, carrots, 

turnips. 

Consomme Douglas—Julien celery, tongue, mush¬ 
rooms, rice. 

Consomme Duborg—Royal, with rice, 

•• D’Orleans—Fish quenelles, rice, peas. 

“ de Gibier, strong game flavor and wine. 

" Massena—Game flavor and quenelles. 

•• Milanaise—Macaroni, smoked tongue. 

“ Patti—Diced fowl, peas, rice, truffles, 

grated cheese. 

Consomme Paysanne—Shred lettuce, cabbage and 
Jardiniere. 

Consomme Princesse—Diced chicken, barley, peas. 
•• Printaniere Royal—Royal, with small Jar¬ 
diniere. 

Consomme Rachael—Quenelles,tongue,shred truffles 
" Renaissance—Peas,croutons,sliced mush 

rooms ri^e 

Consomme Semoule—With tapioca. 

•• Seveigne—Asparagus tips, peas,quenelles 

“ Solferino—Brown, with farina Quenelles. 

St. Xavier—Vegetable flavor, printaniere. 
shred cabbage and colander noodles, of 4 ozs.but¬ 
ter. 6 ozs. flour, 2 ozs. grated cheese, pepper, salt, 
nutmeg, cup cream, cook all, then add 2 eggs, 2 
yolks and chopped parsley. 

Consomme de Volaille—Strong chicken flavor 















i6 


SOUPS. 

Beef a l'Anglaise. 

Beef broth with rice 
Bisque of crab, a la Creole. 

B ; sque of cray fish 
Bisque o { herring. 

Bisque ot lobster. 

Bisque of prawns. 

Bisque of salmon. 

Bisque of terrapin. 

Boston clam chowder. 

Bouillon aux croutons. 

Bouillabaisse. 

Calf’s head a la Portugaise. 

Calf's head soup a la Duchesse—Duchesse cream 
with diced veal and quenelles. 

Chantilly—Puree of green peas, slight flavor of mint 
and green onions. 

Chicken a l’Espagnole. 

Chicken with Okra. 

Chicken with rice. 

Codfish chowder. 

Coney Island clam chowder. 

Crab gumbo a la Creole, 

Cream of asparagus. 

Cream of barley. 

Cream of cauliflower. 

Cream of chicken. 

Cream of cucumbers. 

Cream of green corn. 

Cream of green peas. 

Cream of new tomatoes 
Cream of oysters. 

Cream of rice. 

Cream of scallops. 

Creme a la Duchesse—A rich white soft soup like 
cream of chicken, with rice and custard. 

Creme d Italie—Cream of lamb with small macaroni. 

diced fowl and Jardiniere. 

Creme de Soubise. 

Creme Francaise 







SOUPS, CONTINUED. 


r 7 


Creme Victoria. 

Giblet with barley 
Green turtle aux quenelles. 

Green turtle clear. 

Lobster a l'lndienne—Lobster mulligatawney. 
Lobster a la Mariniere—Pink colored fish broth, 
thicken with starch, containing lobster butter, 
lobster meat, clams, small onions and sherry. 
Marie Stuart. 

Mock turtle clear. 

Mock turtle thick. 

Mulligatawney. 

Ox joint clear. 

Ox tail a l'Anglaise. 

Potage Alexandrina. 

Potage Andalouse. 

Potage Bagration—Make a white cream of rice, add 
equal parts Jardiniere and fish. Soup about % 
milk—curry or saffron flavor and chop parsley. 
Potage Jardiniere. 

Potage Parmentier. 

Potage St. Germaine. 

Potage a l'Anglaise. 

Potage a la Chantilly—Cream of lentils. 

Potage a la Comtesse—Cream of sweetbreads. 
Potage a la Russe—Brown soup with eggs and balls 
of sausage meat. 

Puree Crecy—'Lake stock, boil carrot and corned 
beef and vegetables for seasoning. Takeout meat 
puree, and serve aux croutons. 

Puree of beans, aux croutons. 

Puree of cabbage a la Piemontaise—Creamed aux 
croutons. 

Puree Freneuse—Cream of turnips, with Parisienne 
turnips and croutons and peas. 

Puree of green peas, Marseillaise. 

Puree of lentils, a la Soubise. 

Puree of lima beans 
Puree of new tomatoes. 

Puree of partridge. 

Puree of turnips with sago. 

Puree of vegetables 
Puree split peas. Anglaise. 

Puree a la Turque. 













SOUPS, CONTINUED. IS 

Puree de Gibier. 

Scotch mutton broth. 

Terrapin clear. 

Tomato gumbo. 

Tomato with rice. 

Tomato with ham and peas. 

Veal broth with celery, (i inch lengths.) 

Veal soup a la Poissy—Cream of veal with vermicelli. 
Vegetable. 









19 


MISCELLANEOUS. 

American pancake batter—i pound flour, 4 teaspoon¬ 
fuls baking powder, 2 eggs, 2 teaspoonfuls sugar, 
little salt, 3 cups milk, 2 tablespoonfuls of melted 
butter. 

German pancake batter—Same mixture as American 
pancake batter, baked in frying pan ^ inch thick, 
brush over with butter. 

French pancake batter—8 ozs. flour, 8 eggs, little 
grated lemon peel, salt, 1 pint milk. 

Swiss pancake batter—6 eggs, 6 ozs. flour, 1 qt. milk, 
salt, whip eggs, light, when in the pan. some 
steamed currants strewed on top, not rolled but 
served with dredged sugar on top. 

Angel foQd—1 pound sugar, 1 pound whites of eggs, 
pound flour, 1 oz. cream tartar, flavor. 

Bass a la Conte—Whole, baked in oven, with oil 
paper over, wine and broth in the pan, oil. salt, 
pepper, shalots, parsley sauce thickened, Espag- 
nole added, strained over. 

Calf's foot jelly—2 calfs feet. 2 pigs feet, 2 old hens. 
2 pounds sugar, juice 4 lemons, 6 whites of eggs. 

Cheese straw’s—4 ozs. butter, 4 ozs. flour, 4 ozs. 
cheese, pounded together, little water to moisten, 
sait and cayenne, cut in strips and bake. 

Choux paste—1 pint water, 8 ozs. lard or butter, 9 
ozs flour. 10 eggs. 

Claret cup—3 spoons sugar, % pint whiskey, wine 
glass curacoa, 2 quarts native wine, 1 quart claret, 
4 bottles soda. 6 slices orange, 6 slices lemon, 2 
slices of cucumber. 

Lemon cookies—4 pounds flour, 1 pound butter. 1^ 
pounds sugar. 6 eggs. ^ pint milk, 1 oz. ammonia, 
lemon extract, cut out and egg over. 

Lemon sherbet—1 quart lemon juice 1 quart water, 
2 pounds sugar, glass cognac, 4 whites of eggs. 












.1 


















MISCELLANEOUS, continued. 

Lobster a la Newburg—Meat of 2 lobsters cut in 1 
inch squares, place it in a saute pan with 1 oz. but¬ 
ter, pinch of salt and cayenne, 2 medium sized 
truffles sliced, cook 5 minutes, then add a wine 
glass good Maderia, and reduce one half, have 5 
yolks of eg'gs in a bowl and % pint good cream, 
beat weii and add to the lobster, shuffle about for 
2 minutes till thick, and serve in a tureen, (hot) 

Orange sherbet—2 pounds sugar, glass Chartreuse. 2 
quarts orange juice, % pint lemon juice, 6 whites 
of eggs, (very rich.) 

Punch a la Laila Rookh—Ice cream, rum, Char¬ 
treuse, white wine. 

Quenelles—1 cup finely crumbed bread, 3 spoons 
cream, drain dry, add 2 spoons melted butter, and 
as much finely chopped meat as you wish, work in 
1 beaten egg, and season all well, and make up 
with floured hands. 

Roast quails a la Duchesse—Clean and scorch 12 fat 
quails, putting their livers back, put them in a pan 
with % pound of diced salt pork and little lard: 
brown rapidly by tossing over a brisk fire; when 
% cooked, add pint consomme and a bouquet of 
parsley, 1 bay leaf, 1 blade saffron, and some cay¬ 
enne ; let boil 3 minutes, add % pound washed rice, 
place lid over and allow to cook slowly serve the 
rice as a border to the quail in centre. 

Sorbet a la Marquise—2 quaits chopped peaches, 
pounds sugar, 3 quarts water, 1 pint Kirchwasser, 
1 quart Maraschino. 

Souffle Omelet—1 teaspoon sugar to each egg, yolks 
and whites whipped separately with sugar and tea 
spoon milk with the yolks, all stirred together, 
baked in dish or oval pan, partly on top of range, 
finish in oven, powdered sugar and glaze. 

Stock jelly—6 quarts water, 3 pounds sugar, 8 ozs. 
gelatine, juice to lemons, 5 thin shaved rinds,20ZS. 
whole spices, 10 whites. 

Sunshine cake—1 % pounds sugar, % pound butter, 
1% pounds flour, % pound rice flour, 2 teaspoons 
baking powder, juice and erated rind of 1 lemon. \ 
pint yolks beaten with 1 pint milk. 































MISCELLANEOUS, continued. 21 

Tomato ketchup —% bushel tomatoes, 3 ozs. allspice, 
2 ozs. cloves, 1 oz. cayenne, 1 spoon black pepper, 
1 cup salt, 2 heads garlic, 2 large onions, 1 quart 
vinegar, 

Welsh rarebit —% pound cheese in small bits, % 
glass ale, lump butter, pepper, salt, dry mustard. 

Wine jelly—22 ozs. gelatine,5 pounds sugar,10 whites, 
6 drops each oil of cinnamon, cloves and lemon, 12 
quarts water, 4 quarts wine, 1% ozs. citric acid. 

Yorkshire pudding—9 ozs. flour, 1 quart milk, 2 ozs. 
melted butter, 5 eggs, 1 teaspoon pepper, salt. 

100 people consume 9 gallons coffee, 3% lbs. weight. 

100 people consume 12 gallons oyster soup or stew, 
should be 6 gallons bulk oysters, 6 gallons milk. 

30 lbs. raw weight ham should make 275 good sand' 
wiches. ** 














































I 


MARSHALL FIELD & CO., 

State .1 Waihlngto* at*., Chicago. 

Make n special feature of Hotel 1 chkisiiinu In 

Carpets, Rugs, Upholstery. Bedding, Brass 4i Enamel Beds, Linens. 

Highnt Standard in Merchandiee and Worhman*hip~-at Lomeat Price*. 

BURLEY & CO.. 4 CH% a AUO U ' ltt ' 

Hotel Table Wares & Bar Glassware. 

In our new store we hnre Riven to the Hotel department at 
lean four times the space previously used. 

OUtt HI'JSC'I ALT1KS. 

GREENWOOD CHINA: 

Favorably known to and economically used by an immense num¬ 
ber of the best hotels throughout the country. 

UNION PORCELAIN: 

A very high quality of ware at a low price and having unusual 
wearing qualities. 

REED 6 l BARTON’S HOTEL SILVER: 

Acknowledged by all who have used It to give the best service. 
Made specially for Hotel use. Best Metal. Best Workmanship. 
V. S. L. BELGIAN GLASS: 

No better made in the world. Right Shapes- Correct Capacities. 
Write for our new Hotel CatnlOwue of Ohlnawnre. Fifty 
pave* with colored 111 nut ration*. The handsomest nod most 
complete of it«* kind ever Rotten out. Sent free to hotels upon 
request. 


A. W. RAINBOW COMPANY. 

a 58 Dearborn St., CHU'AdO. 

.Importer? nnd Manufacturers. 

PAPER CASES, for to* Cream», tee*. Salad*, Charlotte Rule*, etc. 

CHOP FRILLS, 8KEWEKS, LACE PAPERS. FOLOINC BOXES FOB LURCH¬ 
ES, WEDDING CAKE BOXES, IMPORTED PAPER NAPKINS, ICE CRUM 
BOXES, Send for price* or aample*. W* do £mbo»*l»g for Dinner 
Card*, Stationary, etc. 

We also handle Imported Menu Cards—The finest made In the World. 


W. W. WILCOX A CO.. 

Muuutm Uilvr» ■>[ 

Railway and Hotel Baggage Checks, Key Tags, Linen 
Markers.Rubber and Steel Stamps,Stencils, Etc. 

Dealers in hotel supplkiw 

BLANK BOOKS, ROOM RACKS, COUNIEH CASKETS, ETC. 
X 95 Lake Street, - - - Chicago. 

Send for catalogue. 

THE BELFAST LINEN CO.T" 

Sacfrwor* to 

I.ANG, EVANS A CO. 

266-268 Wabash Auo„ CHICAGO. 

Importer* and manufacturer* of Hotel and Restaurant Sup¬ 
plier table cloth* and napkin*, bedroom, kitchen aud roller 
towels, bud spreads, shoots und pillow cosoa, waiters’ Jackets 
and aprons. 













* 


TROY LAUNDRY MACHINERY CO., limited. 


troy. NEW YORK. CHICAGO. SAN FRANCISCO. 
Our lino carries the latest Improvements and is guaranteed 
to l>e the best for lanndrying all kinds of goods. 

Kftimat's cheerfully given. Send for our new catalogue X. 
Inueatigate Our Make of Machines. 

If You Want a Perfect Dry Room--SEE OURS. 

Machines for Hotels and Public Institutions a Specialty. 

V/c also make a complete line of HAND MACHINERY 
Washers, Wringers and Mangles. 


DEANE, HUOT, BROOKS & MONEUSE CO., 


—HEADQUARTERS Foil— 


HOTEL RANGES 

—AND— 

Cooking Apparatus of Every Description. 

Largest Assortment in the United States, 'i i 
79, 81 A 83 Mnrket. Street, CHIC AGO. _ v 

HUBBARD PORTABLE OVEN CO., 

AwarJed First Prize for the Best Baking and 
Roasting Oven at the World's Fair, Chicago, 1893. 

Made in 6 sizes, Soapstone Ruking Surface. l A 
112 Michigan Street. - - _-_ CHICAGO, ILL, 

MICHAEL ALTMAN, 

DEALER IN 

Fancy Meats, Fancy Cheese, Fancy Groceries 

Tel. 47 . 7:'. E. Van Buken St.. CHICAGO. 

THE PETROL! MASHElTpOTATO COLLANDER. 

Pries. No. 1, $15.00; No. 2, $12.00. 

For sale by Deano, Huot. Brooks & Moneuse-Co., Chicago. 


HOTEL PUBLICATIONS. 

Daily National Hotel Reporter, Chicago- 
The Hotel World, Chicago. 

The Hotel Monthly, Chicago. 

The Chef. Chicago. 

The Caterer, Chicago. 

Hotel Mail, Now York. 

Dally Hotel Reporter. New York. 

Hotel Gazette. Now York. 

Hotel Register. New York. 

The Hotel. Boston. 

Hotel Gazette, San Francisco. 

Dally Hotel Gazette, Los Angeles. 

Dally Hotel Roportor. Omaha. 

Hotel Bulletin. Denver. 


ONE DOLLAR PAYS -—«=r=rTX 

For a year's subscription to tbo HOTEL MONTHLY,* 
JOHN WILLY, Publisher, - 325 Dearborn St., Chicago. 





























































